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Saucy Venison Egg Roll

Crispy on the outside and rich on the inside, these venison egg rolls bring bold flavor with every bite. Tender meat, fresh vegetables, and a savory glaze come together in a quick, satisfying dish perfect for any night.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb ground venison
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp soy sauce
  • 3 tbsp sweet chili sauce
  • 3 green onions sliced
Assembly
  • 12 egg roll wrappers
  • oil for frying or brushing if baking

Equipment

  • Large skillet or frying pan
  • Mixing Bowl

Method
 

  1. Chop cabbage, shred carrots, slice green onions, mince garlic, and grate ginger.
  2. Heat a skillet over medium heat and cook ground venison until browned.
  3. Add garlic and ginger and cook until fragrant.
  4. Stir in cabbage and carrots and cook until slightly softened but still crisp.
  5. Add soy sauce and sweet chili sauce, mixing well to coat the filling.
  6. Remove from heat and let the mixture cool slightly.
  7. Place filling onto egg roll wrappers, fold, and roll tightly sealing the edges.
  8. Fry in hot oil until golden and crispy, or bake at 200°C (400°F) until crisp and browned.
  9. Serve hot with extra sweet chili sauce or dipping sauce of choice.

Notes

You can substitute venison with beef, chicken, or turkey. Avoid overfilling wrappers to keep them crispy. For a healthier option, bake instead of frying.